Ingredients
2 large egg whites, room temperature1 large egg, room temperture1/2 cup lemon yogurt1/3 cup honey1/4 cup canola oil1 teaspoon grated lemon zest1/4 teaspoon almond extract3/4 cup all-purpose flour1/2 cup yellow cornmeal1 teaspoon baking powder1/4 teaspoon salt1 cup fresh or frozen blueberries3 tablespoons slivered almonds 1/4 cup reduced-sugar orange marmalade, warmed
Preparation
Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture.
Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.
